Coconut Corn Poached Shrimp and Rice
I love corn and gently poached shrimp and when I saw this recipe by Nasim Lahbichi (@lahbco) pop-up on my feed - I knew we had to give it a little PODI life twist! Hope you enjoy all the summery comforting goodness in this dish.
✦ Ingredients
- 2 cups fresh or frozen corn kernels
- 1½–2 cups coconut milk (enough to just cover the corn)
- 2–3 tbsp Crispy Garlic PODI, plus more for finishing
- Salt to taste
- aromatics from your creamy corn base (optional: 1–2 cloves garlic, 1 small green chilli, or a small piece of ginger)
- 250–300g shrimp, peeled and deveined
- 2–3 cups cooked rice (any variety)
- Fresh cilantro or scallions (optional)
- Lime or lemon wedges, to serve
✦ Instructions
- Add the corn, coconut milk, Crispy Garlic PODI, salt, and any aromatics to a saucepan. The liquid should just cover the corn. Bring to a simmer and cook until the corn is tender and the coconut milk has reduced slightly and taken on the flavor of the PODI.
- Reserve a small handful of the cooked corn kernels, then blend the rest until mostly smooth but still lightly textured. Return the reserved corn to the sauce and adjust consistency if needed with a splash of coconut milk or water. The sauce should be pourable but thick enough to coat the back of a spoon. Taste and adjust salt.
- For the shrimp, you can cook them two ways. Either bring the sauce to a very gentle simmer, add the shrimp, and poach for 2–3 minutes until just cooked through, or lightly season the shrimp with salt, sear them in a hot pan with a little oil for about 1 minute per side until lightly golden, then finish them gently in the warm sauce off the heat.
- Scoop rice into serving bowls. Ladle the coconut corn sauce generously over and around the rice, then place the shrimp on top. Add Coriander and lemon.
Feel free to replace with any other protein of choice!
